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Curried Shrimp Tempura with
Cucumber-Peanut Relish

 

 

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Curried Shrimp Tempura with
Cucumber-Peanut Relish



Simple to Spectacular:
How to Take One Basic Recipe
to Four Levels of Sophistication

by Jean-Georges Vongerichten and Mark Bittman,
2000, Broadway Books, a division of Random House

“A near-classic Thai dipping sauce, one that is perfect with almost any
fried seafood. The final addition of herbs to the sauce and sesame oil to
the cooked shrimp makes this nontraditional tempura really special.”

Makes 4 servings
Time: 20 minutes

1 tablespoon honey
1/2 cup roasted peanuts (salted or unsalted), minced
1/2 cup seeded and minced cucumber
(leave the skin on if it is unwaxed)
Juice of 2 limes
1 tablespoon nam pla (Thai fish sauce), or to taste
1 small chile, fresh or dried, stemmed and minced, or to taste
Neutral oil, such as canola or grapeseed, for deep-frying
1/2 cup flour, plus more for dredging
1 tablespoon plus 1 teaspoon curry powder
[purchased or homemade]
2 egg yolks
12 large shrimp, peeled and deveined
1 tablespoon minced cilantro
1 tablespoon minced mint
Salt and freshly ground black pepper
2 teaspoons roasted sesame or peanut oil

1. In a small bowl, combine the honey, nuts, cucumber, lime juice, nam
pla, and chile; whisk to blend well, then taste and adjust the seasoning.
2. Heat the oil in a deep-fryer or deep saucepan; use a thermometer to
make sure the temperature stays between 350 and 375 degrees F.
Do not prepare the shrimp until the oil is ready.
3. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure
1 cup water from this. Use chopsticks to lightly stir in the flour, the 1 tablespoon curry powder, and the egg yolks – the batter should
remain very lumpy.
4.  Sprinkle the shrimp with the remaining 1 teaspoon curry powder.
Dredge the shrimp very lightly in flour, tapping to remove excess,
dip in the batter, and immediately put in the oil – you can cook 4
to 6 shrimp at a time, depending on the size of your fryer. Cook
for 1 minute, no more. Stir the herbs into the dipping sauce,
sprinkle the shrimp with salt and pepper, and serve immediately,
drizzled with the sesame or peanut oil.
 

Featured Archive Recipes:
Shrimp or Lobster in Spicy Broth
Curried Scallops with Spinach
Curry-Crusted Shrimp with  Cilantro and Lime

 

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